Smash the nuts, garlic, and chilis in a mortar and pestle. Add the green beans and tomatoes, mix a bit. Add the lime juice, soy sauce, and sugar water, mix well. Add the papaya or whatever and mix well.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Fry the carrot, onion, tomato, chili paste, and curry powder in a wok. Add a little water to stop it from burning if necessary. Add water and most of the coconut milk, cook until thick. Add the soy sauce, sugar, vegetables, and tofu, mix well. Add the rest of the coconut milk and lime juice.

For Penang curry, replace the curry powder with cumin powder.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Fry the carrot, onion, tomato, tofu, garlic, and chili in a wok. Move them to the side of the wok, then add the egg to the bottom. When the egg is nearly cooked through like an omelette, flip it, break it into pieces, and push it aside. Add the noodles and the water, mix well. Add the soy sauce, sugar, sprouts, green onion, and nuts. Add the chili flakes and lime juice.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Pour a little water into a bowl. Add vegetables, tofu, and vegetarian sausage. Cook until nearly dry, then turn off heat. Add everything up to the chili powder. Add everything else. Eat with sticky rice, hot or cold.
Dan's note: you can use mushrooms instead of the TVP and vegetarian sausage. Half wood ears and half king oysters works pretty well.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Boil water. Add kaffir lime leaves, galangal, and lemongrass. Add all the vegetables and tofu. Wait 4 minutes, then add soy sauce and brown sugar. Simmer until vegetables are tender, but before all water is gone. Add everything else.

To make Tom Kha instead, reduce the water and add more coconut milk.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Put the oil in the wok over low heat, fry the curry paste until fragrant. Add chicken and 1/2 c. coconut milk, stir until chicken is cooked. Add the rest of the coconut milk, boil. Add vegetables, then fish sauce and sugar, then basil, lime leaves, and chilis.

To make yellow curry paste instead, add Indian curry powder, leave out the shrimp paste and the krachai. To make green curry paste instead, use 15 green fresh chilis instead of red, and add them at the start instead of the end.

Dan's Recipes

Despite the plethora of recipe software out there, the one that does what I want (tagging, text searching, and indefinite web hosting) is actually Blogger. So here I am. This is not a food blog so much as my recipe archive, which you're free to peruse if you like.